Flavor inhaler and combustion type heat source

ABSTRACT

A flavor inhaler includes: a tubular holder extending from a mouthpiece end to a distal end; a flavor source held in the holder; and a combustion type heat source provided at the distal end, containing activated carbon, and carrying a flavorant, in which the activated carbon has a BET specific surface area of 1300 m 2 /g or more.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a Continuation Application of PCT Application No. PCT/JP2017/023778, filed Jun. 28, 2017 and based upon and claiming the benefit of priority from prior Japanese Patent Applications No. 2016-131585 filed Jul. 1, 2016; No. 2016-131586 filed Jul. 1, 2016; and No. 2016-131587, filed Jul. 1, 2016 the entire contents of all of which are incorporated herein by reference.

FIELD

The present invention relates to a flavor inhaler capable of inhaling flavors from a mouthpiece end, and to a combustion type heat source used therefor.

BACKGROUND

Jpn. PCT National Publication No. 2010-535530 discloses a distillation-based smoking article. This document discloses that one or more flavoring agents may be applied to the rear end surface of the combustible heat source.

International Publication No. 2013/146951 discloses a flavor inhaler in which a flavor generating source is heated by a carbon heat source to inhale a flavor.

SUMMARY Technical Problem

Users have various preferences for such flavor inhalers, and it is effective to enhance flavors retained by the product in providing an attractive product that matches the users' preferences.

Solution to Problem

A flavor inhaler according to one aspect of the present invention includes: a tubular holder that extends from a mouthpiece end to a distal end; a flavor source that is held in the holder; and a combustion type heat source that is provided at the distal end, contains activated carbon, and carries a flavorant, in which a BET specific surface area is 1300 m²/g or more.

Advantageous Effects of Invention

According to the present invention, it is possible to provide a flavor inhaler that matches the user's preference.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a cross-sectional view showing a flavor inhaler according to an embodiment cut along a plane including a center axis C;

FIG. 2 is a perspective view showing a combustion type heat source of the flavor inhaler shown in FIG. 1;

FIG. 3 is a perspective view showing a process of manufacturing the combustion type heat source of the flavor inhaler shown in FIG. 2;

FIG. 4 is a table showing storage test results when various flavorants are carried on a protruding portion of the combustion type heat source; and

FIG. 5 is a schematic view showing a measuring device for measuring a transfer rate to a mainstream smoke.

DETAILED DESCRIPTION Embodiments

Embodiments of the flavor inhaler will now be described with reference to the accompanying drawings. According to the disclosed flavor inhaler, for example, a user can taste a flavor from a flavor source by heating the flavor source by a combustion type heat source located on the distal side and inhaling it from the inhalation side.

As shown in FIG. 1 and FIG. 2, the flavor inhaler 11 includes: a tubular (cylindrical) holder 12 extending from a mouthpiece end 12A to a distal end 12B; a combustion type heat source 13 provided at the distal end 12B of the holder 12; a flavorant 15, a second flavorant 41, a third flavorant 51 carried on the combustion type heat source 13; a flavor source 16 provided in the holder 12; a cup 17 for accommodating the flavor source 16 therein; an aluminum laminate paper 18 interposed between the holder 12 and the cup 17 inside the holder 12; a filter portion 21 provided on the mouthpiece end 12A side inside the holder 12; and a capsule 22 (flavorant capsule) embedded inside the filter portion 21.

The holder 12 includes a first portion 23 that holds the combustion type heat source 13 and the cup 17, and a second portion 24 that connects the first portion 23 and the filter portion 21 located on the mouthpiece end 12A side. The first portion 23 is a paper pipe formed by winding paper in a cylindrical shape. The second portion 24 is paper used for tipping paper generally used as paper wrapped around a filter portion of a filter-attached cigarette (paper cigarette), and is formed by cylindrically winding the paper used for the tipping paper. The aluminum laminate paper 18 is formed by laminating aluminum on the paper, and as compared with ordinary paper, the heat resistance and the thermal conductivity are improved. The aluminum laminate paper 18 prevents the first portion 23 (paper pipe) of the holder 12 from burning even when the combustion type heat source 13 is ignited. The central axis C of the holder 12 coincides with the central axis C of the combustion type heat source 13.

The flavor source 16 is provided downstream of the combustion type heat source 13 at a position adjacent to the combustion type heat source 13. The flavor source 16 consists of granules formed from tobacco extracts and the like. Furthermore, the flavor source 16 is not limited to granules, and tobacco leaves themselves can be used. That is, as the flavor source 16, it is possible to adopt tobacco materials such as general cut tobacco used for cigarettes, granular tobacco used for snuff, roll tobacco, and molded tobacco. The flavor source 16 in which a flavor is carried on a carrier made of a porous material or a non-porous material may be adopted. The roll tobacco is obtained by molding sheet-like regenerated tobacco into a roll, and has a flow path inside. The molded tobacco is obtained by molding granular tobacco. The tobacco materials or the carriers used as the flavor source 16 may contain desired flavorants. The flavor source 16 has, for example, an acidic pH.

For analyzing the pH of the flavor source 16, for example, the following method can be adopted. First, 400 mg of the flavor source 16 is collected, 4 mL of pure water is added, and shaking extraction is carried out for 60 minutes. In a laboratory controlled at room temperature of 22° C., the extract is left in a sealed container until room temperature to harmonize the temperature. After harmonization, the lid is opened, and a glass electrode of a pH meter (SevenEasy S20 manufactured by METTLER TOLEDO) is soaked in a collection liquid to start the measurement. The pH meter is calibrated in advance using pH meter calibration liquids with pH 4.01, 6.87, and 9.21. A point at which output variations from a sensor become stable within 0.1 mV for 5 seconds is used as the pH of the extracted solution (flavor source 16). The pH measuring method of the flavor source 16 is an example, and other methods may be of course adopted.

The cup 17 is formed of a metallic material to have a bottomed cylindrical shape. The cup 17 includes a bottom portion 25 provided with a plurality of openings 25A. When the user performs inhalation, the tobacco flavor is inhaled to the downstream side of the holder 12 through the openings 25A together with the air. The cup 17 includes an edge portion 26 that is bent toward the radial outer side of the holder 12, and can be caught by the distal end of the holder 12 and the aluminum laminate paper 18. The inner peripheral surface of the cup 17 is provided with a step portion 17A that is in contact with the proximal end surface 29 of the combustion type heat source 13. The inner peripheral surface of the cup 17 can receive a main body portion 27 of the combustion type heat source 13 together with the step portion 17A to hold the combustion type heat source 13 to prevent it from falling off.

The cup 17 may be a cup made of paper. A cup made of paper has, for example, the same structure as that of the metal cup described above. A cup made of paper can be manufactured using known techniques of pulp injection molding. Specifically, a cup made of paper can be manufactured by kneading a raw material containing pulp, binder, and water, and injecting it into a heated mold, followed by drying and solidification. As the binder, it is preferable to use CMC (carboxymethyl cellulose) or CMC-Na (sodium carboxymethyl cellulose) from the viewpoint of flavor. A cup made of paper has the property that the heat conduction speed to the flavor source 16 is slower as compared to that of a metal cup. In addition, a cup made of paper can reduce the weight of the flavor inhaler and the manufacturing cost.

The filter portion 21 is composed of a filter generally used for cigarettes. Similarly, the capsule 22 is a flavor capsule generally used for cigarettes, and stores a liquid containing at least one of menthol, an aldehyde type flavor, a monoterpene flavor, and the like. Among these, in particular, it is desirable that the aldehyde type flavor and the monoterpene flavor are encapsulated in the capsule 22 because they are oxidized by contact with outside air. Furthermore, it is desirable that menthol is encapsulated in the capsule 22 because menthol generates undesirable smoking flavor when volatilized and transferred to the combustion type heat source 13.

The filter portion 21 can be formed of various types of fillers. In the present embodiment, the filter portion 21 is composed of a filler of cellulose semisynthetic fiber such as cellulose acetate, for example, but the filler is not limited thereto. Examples of the filler that can be used include plant fibers such as cotton, hemp, manila hemp, palm, rush, and the like, animal fibers such as wool and cashmere, cellulose-based regenerated fibers such as rayon, synthetic fibers such as nylon, polyester, acrylic, polyethylene, and polypropylene, or a combination thereof. Besides the above-mentioned filler of the cellulose acetate fiber, the constituent element of the filter portion 21 may be a charcoal filter containing charcoal or a filter containing particulates other than charcoal. Furthermore, the filter portion 21 may have a multi-segment structure in which two or more different types of segments are connected in the axial direction.

As shown in FIG. 2, the combustion type heat source 13 (carbon heat source) is formed by integrally molding a combustion material that is a mixture containing activated carbon derived from plants, nonflammable additives, a binder (organic binder or inorganic binder), water, etc., by a method of tableting, press casting, or the like. The combustion type heat source 13 is a mixture of briquettes containing activated carbon, a binder, etc. The combustion type heat source 13 includes so-called highly activated carbon among activated carbon. Highly activated carbon indicates activated carbon having a specific surface area of, for example, 1300 m²/g or more, measured by the Brunauer, Emmet and Teller method (BET method) standardized by ISO9277:2010 as well as JISZ8830:2013. The activated carbon used for the combustion type heat source 13 has a porous structure including a plurality of macropores and a plurality of micropores.

In the present embodiment, the BET specific surface area of the activated carbon of the combustion type heat source 13 is, for example, 1300 m²/g or more and 2500 m²/g or less. More preferably, the BET specific surface area of the activated carbon of the combustion type heat source 13 is, for example, 2000 m²/g or more and 2500 m²/g or less. Most preferably, the BET specific surface area of the activated carbon of the combustion type heat source 13 is, for example, 2050 m²/g or more and 2300 m²/g or less. Therefore, the activated carbon used in the combustion type heat source 13 of the present embodiment is classified as high activated carbon, and has larger amounts of macropores and micropores than those of ordinary activated carbon. In other words, the activated carbon used in the combustion type heat source 13 of the present embodiment has a higher degree of activation than that of ordinary activated carbon. That is, the activated carbon used for the combustion type heat source 13 is obtained by applying heat treatment or the like to a carbon material to remove volatile impurities, to thereby increase the activation degree higher than that of ordinary activated carbon. Unlike the flavor source 16, the combustion type heat source 13 has, for example, a basic pH.

The combustion type heat source 13 may contain activated carbon in the range of 10 wt % to 99 wt %. Here, from the viewpoint of combustion properties such as supply of a sufficient amount of heat and preventing ash from falling, it is preferable that the activated carbon contained in the combustion type heat source 13 has a concentration of, for example, 30 wt % or more and 60 wt % or less. More preferably, the activated carbon contained in the combustion type heat source 13 has a concentration of 30 wt % or more and 45 wt % or less.

As the organic binder, it is possible to use, for example, a mixture containing at least one of CMC (carboxymethyl cellulose), CMC-Na (carboxymethyl cellulose sodium), alginates, ethylene vinyl acetate (EVA), polyvinyl alcohol (PVA), polyvinyl acetate (PVAc), and sugars.

As the inorganic binder, it is possible to use, for example, a mineral-based binder such as purified bentonite, or a silica-based binder such as colloidal silica, water glass, and calcium silicate.

For example, from the viewpoint of flavor, the above-mentioned binder preferably contains 1 wt % to 10 wt % of CMC or CMC-Na, more preferably 1 wt % to 8 wt % of CMC or CMC-Na.

As the nonflammable additives, it is possible to use, for example, oxides or carbonates composed of sodium, potassium, calcium, magnesium, silicon, or the like. The combustion type heat source 13 can contain 40 wt % to 89 wt % of the nonflammable additive.

Here, it is preferable that calcium carbonate is used as the nonflammable additive, and that the combustion type heat source 13 contains 40 wt % to 60 wt % of the nonflammable additive.

For the purpose of improving combustion properties, the combustion type heat source 13 may contain alkali metal salt such as sodium chloride at a ratio of 1 wt % or less.

As shown in FIG. 1 and FIG. 2, the combustion type heat source 13 is formed to have a cylindrical shape. The combustion type heat source 13 includes: a main body portion 27 held in the holder 12; a protruding portion 14 (exposed portion) protruding from the distal end 12B of the holder 12; a distal end surface 28 provided in the protruding portion 14; a proximal end surface 29 facing the distal end surface 28; a ventilation path 31 for supplying air into the holder 12; an outer peripheral surface 32 adjacent to the distal end surface 28; and grooves 33 provided in the protruding portion 14. The ventilation path 31 is provided along the center axis C of the combustion type heat source 13, and is provided so as to penetrate the combustion type heat source 13. The ventilation path 31 communicates with the distal end surface 28 and the proximal end surface 29. The ventilation path 31 is provided so as to extend over both the main body portion 27 and the protruding portion 14. The portion on the distal end surface 28 side of the ventilation path 31 is integral with the grooves 33. The outer peripheral surface 32 is formed around the combustion type heat source 13 at a position corresponding to the protruding portion 14. The protruding portion 14 (exposed portion) also protrudes from the distal end of the cup 17.

The combustion type heat source 13 includes a first chamfered portion 34 formed between the distal end surface 28 and the outer peripheral surface 32, and a second chamfered portion 35 formed between the proximal end surface 29 and the outer peripheral surface 32. With the first chamfered portion 34 and the second chamfered portion 35, cracking or chipping in the corner portion of the combustion type heat source 13 is less likely to occur.

The grooves 33 are formed to have an overall cross shape as viewed from the distal end surface 28 side. The shape of the grooves 33 is not limited to a cross shape. The number of grooves 33 is discretionary. In addition, the shape formed by the entire grooves 33 can be discretionary. For example, a plurality of grooves 33 may extend radially toward the outer peripheral surface 32 about the ventilation path 31. In this case, the angle formed by the adjacent grooves 33 can be appropriately set within a range of, for example, 5° or more and 95° or less. Furthermore, in the present embodiment, the grooves 33 are formed to be recessed from the distal end surface 28 and the outer peripheral surface 32 so as to extend over them. The grooves 33 are provided so as to communicate with the ventilation path 31. The depth (length) of the grooves 33 with respect to the center axis C direction of the combustion type heat source 13 is, for example, preferably ⅓ to ⅕ of the total length with respect to the central axis C direction.

The combustion type heat source 13 is preferably formed to have the following dimensions. The total length of the combustion type heat source 13 (the length of the combustion type heat source 13 with respect to the central axis C direction) is appropriately set within a range of, for example, 5 mm or more and 30 mm or less, more preferably 10 mm or more and 20 mm or less. Among them, the length of the protruding portion 14 with respect to the central axis C direction is appropriately set within a range of, for example, 5 mm or more and 15 mm or less, more preferably 5 mm or more and 10 mm or less. Therefore, the length of the protruding portion 14 is set within a range of, for example, ⅔ or more and ⅘ or less of the total length of the combustion type heat source 13. The length of the portion of the combustion type heat source 13 inserted into the cup 17 (the length with respect to the center axis C direction of the main body portion 27, the insertion length) is appropriately set within a range of 2 mm or more and 10 mm or less, more preferably 2 mm or more and 5 mm or less.

The diameter of the combustion type heat source 13 (the length of the combustion type heat source 13 with respect to the direction intersecting with the center axis C) is appropriately set within a range of, for example, 3 mm or more and 15 mm or less. The depth (length) of the grooves 33 with respect to the center axis C direction is appropriately set within a range of, for example, 1 mm or more and 5 mm or less, more preferably 2 mm or more and 4 mm or less. The width (inner diameter) W of the grooves 33 is appropriately set within a range of, for example, 0.5 mm or more and 1 mm or less.

The grooves 33 may be provided to be recessed from at least one of the distal end surface 28 and the outer peripheral surface 32. For example, the grooves 33 may be provided so as to be recessed from the distal end surface 28 to communicate with the ventilation path 31, and may be provided so as not to be opened toward the outer peripheral surface 32 side. Likewise, for example, the grooves 33 may be provided so as to be recessed from the outer peripheral surface 32 to communicate with the ventilation path 31, and may be provided so as not to be opened toward the distal end surface 28 side. In the latter case, it is preferable that the ventilation path 31 extends to the distal end surface 28 and is opened to the outside on the distal end surface 28.

The combustion type heat source 13 may not have the ventilation path 31. In this case, it is preferable that the holder 12 (the first portion 23) is provided with a plurality of small holes for ventilation. When the user performs inhalation, air is supplied through the small holes to the holder 12 and the flavor source 16 in the holder 12.

As an example, the combustion type heat source 13 can be manufactured by the following method. After mixing 235.5 g of highly activated carbon (BET specific surface area: 2050 m²/g), 323.8 g of calcium carbonate, and 28.1 g of sodium carboxymethyl cellulose, 745.3 g of water containing 5.4 g of sodium chloride is added, and further mixed. After the mixture is kneaded, extrusion molding is carried out to have a cylindrical shape having an outer diameter of 6.5 mm. The molded product obtained by the extrusion molding is dried and then cut to a length of 13 mm to obtain a primary molded product. A drill with a diameter of 1.0 mm is used to provide a through hole having an inner diameter of 1.0 mm at the center portion of the primary molded product. Cross groove processing is applied to one end surface of the primary molded product with a diamond cutting disc. Through these steps, the combustion type heat source 13 is completed.

In this manner, the combustion type heat source 13 was manufactured in which the combustion type heat source 13 has the shape illustrated in FIG. 2, contains the activated carbon having the BET specific surface area of 2050 m²/g, and has the activated carbon concentration of 39.7 wt %.

In the present embodiment, the flavorant 15 is carried on the distal end surface 28, the first chamfered portion 34, and the inner peripheral surface of the grooves 33 of the combustion heat source 13. The second flavorant 41 is carried on the outer peripheral surface 32 of the combustion type heat source 13. The third flavorant 51 is carried on the ventilation path 31 (inner peripheral surface of the ventilation path 31). It is desirable that the flavorant 15, the second flavorant 41, and the third flavorant 51 are, in essence, not carried on the proximal end surface 29 and the second chamfered portion 35 of the combustion type heat source 13. However, it is likely that the flavorant 15 that is volatilized or diffused from the distal end surface 28 and the first chamfered portion 34 will be adsorbed and held on the proximal end surface 29 and the second chamfered portion 35. Even in such a case, the amount of flavorant 15 contained in the distal end surface 28 and the first chamfered portion 34 is larger than the amount of flavorant 15 contained in the proximal end surface 29 and the second chamfered portion 35.

The amount of flavorant 15 carried on the combustion type heat source 13 may be set to change along the center axis C. That is, in the present embodiment, the largest amount of flavorant 15 is carried on the distal end surface 28 and the first chamfered portion 34. In this case, the amount of flavorant 15 to be carried may not be uniform inside the combustion type heat source 13. The flavorant 15 may be carried inside the combustion type heat source 13 so that the amount of flavorant 15 gradually decreases from the distal end surface 28 toward the proximal end surface 29.

The second flavorant 41 is carried on a plurality of annular carriers 42 formed on the outer peripheral surface 32 at a predetermined interval in the central axis C direction. The plurality of carriers 42 are formed in a belt shape having a predetermined width in the central axis C direction. The carriers 42 are not limited to a plurality of carriers having an annular shape. The carriers 42 may be formed in a single wide belt shape (annular shape). Furthermore, the shape of the carriers 42 is not limited to the annular shape; for example, a plurality of belt-like carriers 42 linearly extending parallel to the central axis C may be provided. In this case, it is preferable that the carriers 42 are disposed with a certain interval from adjacent other carriers 42. At this time, the plurality of carriers 42 are disposed with a certain interval around the central axis C.

It is preferable that the plurality of carriers 42 are provided closer to the proximal end surface 29 side (the mouthpiece end 12A side) than the distal end face 28 and the grooves 33. Furthermore, it is preferable that the plurality of carriers 42 are provided on the proximal end surface 29 side (the mouthpiece end 12A side) by 3 mm or more from the distal end surface 28. More preferably, the plurality of carriers 42 are desirably provided on the proximal end surface 29 side (the mouthpiece end 12A side) by 5 mm or more from the distal end surface 28. By the arrangement of the carriers 42, the flavorant 15 can be disposed at a position which is not exposed to fire when the user lights near the distal end surface 28. Such an arrangement is particularly effective when the flavorant 15 that is likely to lose its flavor by ignition is carried on the carriers 42. The carriers 42 are not limited to a plurality of annular shapes. The carriers 42 may be formed in a single wide belt shape (annular shape).

The amount of second flavorant 41 carried on the combustion type heat source 13 may be set to change along the radial direction of the combustion type heat source 13. That is, in the present embodiment, the largest amount of second flavorant 41 is carried on the outer peripheral surface 32. In this case, the amount of second flavorant 41 to be carried may not be uniform inside the combustion type heat source 13. The second flavorant 41 may be carried inside the combustion type heat source 13 so that the amount of flavorant 15 gradually decreases from the outer peripheral surface 32 toward the central axis C.

In the present embodiment, the flavorant 15, the second flavorant 41, and the third flavorant 51 are different from each other. The flavorant 15 is composed of, for example, anethole, but may be a flavorant other than anethole. That is, the flavorant 15 may contain at least one selected from the group consisting of 2-pinene, β-citronellol, linalyl acetate, limonene, anisaldehyde, 4-terpineol, 2-β-pinene, jasmone, sabinene, linalool, 1,8-cineole, phenethyl alcohol, and myristicin. The vapor pressure of anethole as the flavorant 15 is 0.07 mmHg (25° C.). The second flavorant 41 is composed of, for example, limonene, but may be a flavorant other than limonene. That is, the second flavorant 41 may contain at least one selected from the group consisting of anethole, 2-pinene, β-citronellol, linalyl acetate, anisaldehyde, 4-terpineol, 2-β-pinene, jasmone, sabinene, linalool, 1,8-cineole, phenethyl alcohol, and myristicin. The vapor pressure of limonene (d-limonene) as the second flavorant 41 is 1.44 mmHg (25□). The third flavorant 51 is composed of linalool, but may be a flavorant other than linalool. That is, the third flavorant 51 may contain at least one selected from the group consisting of anethole, 2-pinene, β-citronellol, linalyl acetate, limonene, anisaldehyde, 4-terpineol, 2-β-pinene, jasmone, sabinene, 1,8-cineole, phenethyl alcohol, and myristicin. The vapor pressure of linalool as the third flavorant 51 is 0.16 mmHg (25□). The concept of “different” used herein does not mean that only types of compounds are different. The concept of “different” includes, if a flavorant is prepared by mixing a plurality of compounds, (1) a case where types (combinations) of compounds as constituent elements of the flavorant are different, and (2) a case where types of compounds as constituent elements of the flavorant are the same while a mixing ratio of compounds is different from each other.

The flavorant 15 may be the same as the second flavorant 41, or the third flavorant 51. The second flavorant 41 may be the same as the third flavorant 51. The flavorant 15, the second flavorant 41, and the third flavorant 51 may be formed by mixing a plurality of flavorants. In the present embodiment, the flavorant 15, the second flavorant 41, and the third flavorant 51 are carried on the combustion type heat source 13, but whether these three types of flavorants are provided or not can be appropriately selected. As a modification of the present embodiment, any one or more of the flavorant 15, the second flavorant 41, and the third flavorant 51 may not be provided.

Various methods can be adopted as a method of carrying the flavorant 15 on the distal end surface 28 of the combustion type heat source 13. For example, as shown in FIG. 3, a nozzle is disposed to face the distal end surface 28, and droplets of the liquid containing the flavorant 15 are discharged (dropped) from the nozzle toward the distal end surface 28 and the first chamfered portion 34 as indicated by the arrows in FIG. 3, causing the liquid containing the flavorant 15 to adhere to the distal end surface 28 and the first chamfered portion 34. The liquid containing the flavorant 15 may be discharged to the entire distal end surface 28, or may be partially discharged to a part of the distal end surface 28. For example, in order to prevent the flavorant 15 from adhering to the portion corresponding to the ventilation path 31 (the ventilation path 31 and the wall portion defining the outer edge of the ventilation path 31), it is desirable to discharge droplets of the liquid containing the flavorant 15 to a position deviated from the portion corresponding to the ventilation path 31. As this liquid permeates into the combustion type heat source 13 from the distal end surface 28, the flavorant 15 is carried at the vicinity of the distal end surface 28. Alternatively, the flavorant 15 can be carried on the distal end surface 28, the first chamfered portion 34, and the grooves 33, by grasping the position on the proximal end surface 29 side of the outer peripheral surface 32 of the combustion type heat source 13, and then immersing the distal end surface 28, the first chamfered portion 34, and the grooves 33 of the combustion type heat source 13 into the liquid containing the flavorant 15 for a predetermined period of time. In addition, by pressing the distal end surface 28 against an elastic porous body (e.g., a sponge) containing the flavorant 15, the flavorant 15 can be carried at the vicinity of the distal end surface 28 and the first chamfered portion 31. Furthermore, an ink-jet type can be used for discharging droplets of the liquid containing the flavorant 15.

Various methods can be adopted as a method of carrying the second flavorant 41 on the outer peripheral surface 32 of the combustion type heat source 13. For example, a plurality of minimal rollers partially immersed in a liquid containing the second flavorant 41 are prepared, in which the rollers are placed in series with each other. Each roller rotates in a direction intersecting with a direction in which a plurality of rollers are placed in series. The combustion type heat source 13 is disposed so as to extend over, from the upper side, the plurality of rollers configured in the above-described manner, and the combustion type heat source 13 is rotated on the plurality of rollers. Thereby, the second flavorant 41 can be transferred (applied) so as to form a plurality of belt-shaped (annular) carriers 42 on the outer peripheral surface 32. Alternatively, the second flavorant 41 can be carried on the outer peripheral surface 32 by continuously applying a liquid containing the second flavorant 41 having a relatively high viscosity from a nozzle adjacent to the outer peripheral surface 32 to the rotated combustion type heat source 13. In addition, various methods such as an ink-jet type can be used for a method of applying the second flavorant 41 to the outer peripheral surface 32 to carry the second flavorant 41 on the outer peripheral surface 32.

The third flavorant 51 is carried on the ventilation path 31 by, for example, the following method. That is, the nozzle is disposed so as to face the ventilation path 31, and droplets of a liquid containing the third flavorant 51 are discharged (dropped) from the nozzle as indicated by the arrow of a dashed line in FIG. 3. In this manner, the liquid containing the third flavorant 51 is caused to adhere to the inner peripheral surface of the ventilation path 31, and the liquid permeates into the combustion type heat source 13, thereby carrying the third flavorant 51 at the vicinity of the inner peripheral surface of the ventilation path 31. The discharge of the liquid containing the third flavorant 51 may be carried out simultaneously with the discharge of the liquid containing the flavorant 15, or may be carried out while shifting the time of the discharge of the liquid containing the flavorant 15.

In the above description, it has been mainly described that droplets of the liquid containing the flavorant 15, the second flavorant 41, and the third flavorant 51 are discharged (applied) by individual adhesion for each flavorant, but these flavorants can also be applied collectively using an ink-jet type.

The effects of the flavor inhaler 11 according to the present embodiment will be described. The user can sense the flavor (external flavor) diffused from the distal end surface 28 by the heat from the ignition source or the combustion type heat source 13 at the time of ignition to the combustion type heat source 13 and after ignition.

When the user lights near the distal end surface 28 of the combustion type heat source 13 and starts inhalation, the combustion type heat source 13 generates heat to a predetermined temperature (for example, 250° C. to 900° C.), and the flavor source 16 is heated by the heat from the combustion type heat source 13. As a result, the components contained in the flavor source 16 are diffused, and reach the user's mouth through the filter portion 21. In this manner, the user can enjoy the smoking flavor from the flavor source 16. At this time, the flavorant carried on the distal end surface 28 is taken inside the holder 12 together with the surrounding air through the ventilation path 31, mixed with the components released from the flavor source 16 in the cup 17, and reaches the user's mouth through the filter portion 21. Therefore, the user can also sense the flavorant 15 carried on the distal end surface 28 as an internal flavor contained in the mainstream smoke. Furthermore, the user can also change the smoking flavor of the mainstream smoke by crushing the capsule 22 with a finger as necessary. The internal flavor used herein refers to a flavor sensed by flavorant components delivered to the nose (nasal cavity) after passing through the mouth (oral cavity). The external flavor refers to a flavor sensed by flavorant components delivered to the nose (nasal cavity) without passing through the mouth (oral cavity).

When the user performs inhalation for a predetermined time and the combustion type heat source 13 burns out, or when the smoking flavor from the flavor source 16 is gone, the inhalation is completed. At this time, the ash of the combustion type heat source 13 is held at the distal end of the holder 12 without falling on the ground, and thus there is small load on the surrounding environment. Moreover, the smoke generated from the flavor inhaler 11 is significantly less as compared to conventional paper-wrapped tobaccos (cigarettes), and thus the load on the surrounding environment is small.

EXAMPLE 1

[Storage Test Results]

(Manufacture of Combustion Type Heat Source)

The combustion type heat source 13 was manufactured according to the same method as that described in the above embodiment. Therefore, the combustion type heat source 13 that has the shape illustrated in FIG. 2, contains the activated carbon having the BET specific surface area of 2050 m²/g, and has the activated carbon concentration of 39.7 wt % was manufactured.

(Test Results)

Next, with reference to FIG. 4, a description will be given of the results of the storage test in which various flavorants were carried on the combustion type heat source 13 formed of highly activated carbon according to the present embodiment. In the combustion type heat source 13 used for the storage test, the liquid containing the flavorant was discharged (dropped) to the distal end surface 28, the first chamfered portion 34, and the inner peripheral surfaces of the groove 33 of the combustion type heat source 13 of the highly activated carbon of the present embodiment so that the flavorant was carried on the distal end surface 28, the first chamfered portion 34, and the inner peripheral surfaces of the groove 33. The combustion type heat source 13 on which the flavorant was carried was left in an open system at a temperature of 40° C. to examine the residual rate of the flavorant remaining after 4 weeks. Specifically, the combustion type heat source 13 was placed in internal standard solution-containing ethanol, and the combustion type heat source 13 was shaken for 20 hours, followed by filtering, thereby obtaining a sample liquid. This sample solution was analyzed by GC/MS. In this manner, a quantitative value of the flavorant remaining in the combustion type heat source 13 was obtained. The residual rate (wt %) was calculated based on the amount of flavorant remaining in the combustion type heat source 13, and the amount of flavorant carried on the combustion type heat source 13. The results of the residual rate of flavorant are shown in the table of FIG. 4. The flavorants in the table of FIG. 4 showed the residual rates of approximately 70% to 100%, and the preferable flavorants among the flavorants in the table of FIG. 4 showed the residual rate of 80% or more.

A comparative example was prepared using a combustion type heat source in which normal carbon was used instead of highly activated carbon, and flavorants were carried thereon. The storage test results of the comparative example showed that there were flavorant components having a remarkably low residual rate. This is considered to have resulted from the fact that the carbon with a low degree of activation has insufficient quantities of macropores and micropores and has few sites that can adsorb a flavorant. Thus, in the comparative example, volatilization of the flavorant progressed as time lapsed, and the residual rate of the flavorant was largely lowered. Therefore, it is considered efficient to use highly activated carbon as a combustion type heat source to improve the storage stability of flavorants.

In the above-described embodiment, anethole was used as the flavorant 15, limonene as the second flavorant 41, and linalool as the third flavorant 51. However, the flavorant 15 may be composed of other flavorants shown in the table of FIG. 4 other than anethole. The second flavorant 41 may be composed of other flavorants shown in the table of FIG. 4 other than limonene. The third flavorant 51 may be composed of other flavorants shown in the table of FIG. 4 other than linalool.

EXAMPLE 2

[Measurement Results of Transfer Rate to Mainstream Smoke]

(Manufacture of Combustion Type Heat Source)

The combustion type heat source 13 was manufactured according to the same method as that described in the above embodiment. Therefore, the combustion type heat source 13 that has the shape illustrated in FIG. 2, contains the activated carbon having the BET specific surface area of 2050 m²/g, and has the activated carbon concentration of 39.7 wt % was manufactured.

(Measurement Results)

A measuring device 61 shown in FIG. 5 was used to measure the transfer rate to the mainstream smoke of the flavorant (anethole) carried on the combustion type heat source 13 of the highly activated carbon of the present embodiment. The measuring device 61 includes: a holder portion 62 (cigarette holder) holding the mouthpiece end 12A of the flavor inhaler 11; a Cambridge filter 63 provided on the downstream side of the holder portion 62; an impinger 65 provided on the downstream side of the Cambridge filter 63; a tube 66 connecting an automatic smoking device 64 and the impinger 65; and the automatic smoking device 64 provided on the downstream side of the impinger 65. Internal standard solution-containing methanol is held inside the impinger 65.

The transfer rate of the flavorant to the mainstream smoke was measured by the following procedure.

The flavor inhaler 11 was smoked using the automatic smoking device 64 under the following conditions.

TABLE 1 Profile Interval Volume Duration ISO Bell Shape 30 55.0 2.0

The smoking conditions of the automatic smoking device 64 were set as shown in the above table. For example, it was set in a manner that when the horizontal axis represents the time and the vertical axis represents the pressure drop, the curve of the pressure drop in the holder 12 of the flavor inhaler 11 by one-time puff inhalation has a so-called bell shape (pressure drop was the highest at an intermediate point in the inhalation time). As shown in the above table, the time interval of the start of smoking was 30 seconds. The smoking time (duration) was 2 seconds. Thus, under this smoking condition, the smoking time and the non-smoking time were alternately repeated, such as 2 seconds of smoking time→28 seconds of non-smoking time→2 seconds of smoking time→28 seconds of non-smoking. The volume of the smoke inhaled by one puff was 55 ml. The number of puffs was set to 15 times (12 times where red heat of the combustion-type heat source was confirmed +3 times).

Smoking was carried out under such smoking conditions, and the smoke was collected using the Cambridge filter 63. The Cambridge filter 63 was placed in internal standard solution-containing methanol, the Cambridge filter 63 was crushed, followed by shaking and filtering, thereby obtaining a sample solution. This sample solution was analyzed by GC/MS. As a result, a quantitative value of the flavorant collected by the Cambridge filter 63 was obtained.

Similarly, the smoke that had passed through the Cambridge filter 63 was also collected by the impinger 65 which contains internal standard solution-containing methanol. The sample solution obtained from the impinger 65 was analyzed by GC/MS. As a result, a quantitative value of the flavorant collected by the impinger 65 was obtained.

The smoke that had adhered to the inner wall of the tube 66 was collected in the following manner. First, the tube 66 was cut finely, and then placed in internal standard solution-containing methanol. This was shaken and filtered to obtain a sample solution. This sample solution was analyzed by GC/MS. As a result, a quantitative value of the flavorant adhering to the inner wall of the tube 66 was obtained. GC/MS was carried out under the conditions shown in Table 2 below.

TABLE 2 Column DB-FFAP 30 m × 0.25 mmID × 0.25 μm Oven Temp 40° C. (7 min) - 4° C./min - 200° C. - 20° C./ min - 240° C. (11 min) Inlet Split/Splitless Injection 1 μL, 240° C., Split 10:1 Flow rate 1 mL/min, Constant Flow Transfer Line Temp. 240° C. MS Source Temp. 230° C. MS Quadrupole Temp. 150° C.

The sum of the quantitative value of the flavorant collected by the Cambridge filter 63, the quantitative value of the flavorant collected by the impinger 65, and the quantitative value of the flavorant adhering to the inner wall of the tube 66 was determined as a weight of the flavorant transferred to the mainstream smoke. The transfer rate of the flavorant to the mainstream smoke can be calculated by the following equation.

(transfer rate) (%)={(quantitative value of flavorant collected by Cambridge filter 63)+(quantitative value of flavorant collected by impinger 65)+(quantitative value of flavorant adhering to inner wall of tube 66)}/(total weight of flavorant in combustion-type heat source 13)   Equation (1)

As an example, the result of the transfer rate obtained in such a manner when anethole was used as a flavorant will be described below.

The total weight of flavorant carried on the combustion type heat source 13 was 3075 μg (corresponding to the denominator of Equation (1)). On the other hand, the total weight of flavorant transferred to the mainstream smoke was 42.77 μg (corresponding to the numerator of Equation (1)). Therefore, when anethole was used as a flavorant, the transfer rate of anethole to the mainstream smoke was 1.39% according to Equation (1).

The following can be said according to the present embodiment and the storage test results as well as the measurement results of the transfer rate to the mainstream smoke. That is, the flavor inhaler 11 includes a tubular holder 12 that extends from a mouthpiece end 12A to a distal end 12B; a flavor source 16 that is held in the holder 12; and a combustion type heat source 13 that is provided at the distal end 12B, contains activated carbon, and carries a flavorant, in which the activated carbon has a BET specific surface area of 1300 m²/g or more, and 2500 m²/g or less.

According to this structure, it is possible to use the combustion type heat source 13 containing so-called highly activated carbon. Thus, with the porous structure containing a large number of macropores and micropores of highly activated carbon, it is possible to adsorb flavorant in the combustion heat source 13, and to secure a large amount of sites capable of stably retaining flavorant for a long period of time. Thereby, it is possible to realize the combustion type heat source 13 with a flavorant having a high residual ratio of flavorant even after storage, and also to realize the flavor inhaler 11 including the same. Therefore, it is possible to provide an attractive product that matches the user's preference. Moreover, according to the above structure, ignition properties can be improved by the porous structure of highly activated carbon, and the flavor inhaler 11 that can be easily ignited can be realized. In addition, with the porous structure of highly activated carbon, combustion properties of the combustion type heat source 13 can be improved, and stable combustion can be continued in the combustion type heat source 13. Moreover, according to the above structure, since the BET specific surface area of the activated carbon is 2500 m²/g or less, it is possible to realize the combustion type heat source 13 having sufficient strength. Therefore, it is possible to prevent the combustion type heat source 13 from becoming brittle.

In this case, the BET specific surface area of the activated carbon is 2000 m²/g or more and 2500 m²/g or less. According to this structure, it is possible to use activated carbon having a high degree of activation among so-called highly activated carbon, and to stably hold flavorants for a long period of time. Thereby, it is possible to realize the flavor inhaler 11 provided with the combustion type heat source 13 with the flavorant having a high residual ratio of flavorant even after storage. In addition, ignition properties as well as combustion properties of the combustion type heat source 13 can be further improved.

The BET specific surface area of the activated carbon is 2050 m²/g or more and 2300 m²/g or less. In general, if the degree of activation of highly activated carbon increases (the BET specific surface area increases), the production cost tends to increase. According to this structure, it is possible to realize the flavor inhaler 11 provided with the combustion type heat source 13 having a relatively high degree of activation among so-called highly activated carbon, capable of stably retaining flavorants for a long period of time, and avoiding an excessive increase in the production cost.

The activated carbon contained in the combustion type heat source 13 has a concentration of 30 wt % or more and 60 wt % or less. The amount of carbon contained in the combustion type heat source 13 has a necessary and sufficient amount. That is, if the amount of carbon contained in the combustion type heat source 13 is too large, there arises a problem that a generated heat quantity becomes too large, whereas if the amount is too small, there arises a problem that a sufficient amount of heat cannot be obtained. If, as in the above structure, the activated carbon contained in the combustion type heat source 13 has a concentration of 30 wt % or more, it is possible to supply a sufficient amount of heat to the flavor source 16. This allows the flavor source 16 to be heated at an appropriate temperature, and the components can be efficiently extracted from the flavor source 16 to be delivered to the user's mouth. Furthermore, if the activated carbon contained in the combustion type heat source 13 has a concentration of 60 wt % or less, it is possible to reduce ash scattering accompanying the combustion, and to decrease the amount of carbon monoxide contained in the mainstream smoke.

The activated carbon contained in the combustion type heat source 13 has a concentration of 30 wt % or more and 45 wt % or less. According to this structure, it is possible to realize the combustion type heat source 13 having a further suitable carbon content (active carbon content). This makes it possible to more reliably prevent occurrence of a situation in which the temperature of the flavor source 16 is excessively increased or the amount of heat applied to the flavor source 16 is insufficient. Furthermore, according to the above-described structure, it is possible to reduce the ash scattering amount, and to decrease the carbon monoxide amount contained in the mainstream smoke.

The combustion heat source 13 includes the protruding portion 14 that protrudes from the distal end 12B of the holder 12, and the flavorant is carried on the protruding portion 14. According to this structure, it is possible to contribute the flavorant carried on the protruding portion 14 not only as an internal flavor taken into mainstream smoke, but also as an external flavor directly delivered to the user's nose without being taken into the mainstream smoke. In particular, the protruding portion 14 of the combustion type heat source 13 is disposed at a position close to the user's nose when the flavor inhaler 11 is put between the lips, and thus even a small amount of flavorant 15 can be efficiently delivered to the user's nose (external flavor). Thus, it is possible to realize the flavor inhaler 11 matching the user's preference.

The protruding portion 14 includes the distal end surface 28, and the flavorant 15 is carried on the distal end surface 28. According to this structure, it is possible to carry the flavorant 15 on the distal end surface 28 which is less likely to be held by the user, and to prevent a problem that the flavorant 15 is transferred to the user's fingers or the like even if the user holds the outer peripheral surface 32 of the combustion type heat source 13 before inhaling the flavor inhaler 11.

There is provided the filter portion 21 that is provided on the mouthpiece end 12A side of the holder 12 and includes a flavorant capsule. According to this structure, it is possible to change the smoking flavor of the mainstream smoke by crushing the flavorant capsule. Thereby, it is possible to provide a more attractive product matching the user's preference. In addition, it is possible to hold, in the flavorant capsule, flavorants that decompose or volatilize by heat when carried on the combustion type heat source 13. Thus, it is possible to carry flavorants on the combustion type heat source 13, or on the flavorant capsule, depending on properties of flavorants, and this further improves the degree of freedom in designing flavorants of the product (providing wider choice of flavorants).

In the flavorant capsule, at least one of menthol, an aldehyde type flavorant, and a monoterpene flavorant is encapsulated. The inventors have conducted the tests to check the smoking flavor provided when menthol was carried on the combustion type heat source 13, and it was found that the undesirable smoking flavor such as metal was generated. It was also found that the aldehyde type flavorant and the monoterpene flavorant were oxidized and changed by contact with outside air. According to the above-described structure, it is possible to realize the flavor inhaler 11 which does not diminish the flavor of menthol, the aldehyde type flavorant or the monoterpene flavorant widely used in paper-wrapped tobaccos (cigarettes), and provides ideal smoking flavor in combination with other flavorants to be carried on the combustion type heat source 13. In addition, when menthol is encapsulated in a flavorant capsule, because of encapsulation in the flavorant capsule, menthol does not volatilize and transfer to the combustion type heat source 13 during storage. Furthermore, it is possible to design a product in a suitable manner according to properties of flavorants by carrying, in the flavorant capsule, flavorants that generate undesirable smoking flavor when carried on the combustion type heat source 13. In this manner, it is possible to further improve the degree of freedom in designing flavorants of the product (providing wider choice of flavorants).

The flavor inhaler 11 is not limited to the above-described embodiments and can be embodied in practice by modifying the structural elements without departing from the gist of the invention. For example, the shape of the holder 12 is not limited to a cylindrical shape, but may be, for example, a square tubular shape, a tubular shape having an elliptical cross section, or a tubular shape having other polygonal cross sections (hexagonal, octagonal, etc.).

The preferred embodiments are summarized below.

[1] A flavor inhaler comprising:

a tubular holder that extends from a mouthpiece end to a distal end;

a flavor source that is held in the holder; and

a combustion type heat source that is provided at the distal end, contains activated carbon, and carries a flavorant, the activated carbon having a BET specific surface area of 1300 m²/g or more, and 2500 m²/g or less.

[2] The flavor inhaler according to [1], wherein the activated carbon has a BET specific surface area of 2000 m²/g or more, and 2500 m²/g or less.

[3] The flavor inhaler according to [2], wherein the activated carbon has a BET specific surface area of 2050 m²/g or more, and 2300 m²/g or less.

[4] The flavor inhaler according to any one of [1] to [3], wherein the activated carbon contained in the combustion type heat source has a concentration of 30 wt % or more, and 60 wt % or less.

[5] The flavor inhaler according to [4], wherein the activated carbon contained in the combustion type heat source has a concentration of 30 wt % or more, and 45 wt % or less.

[6] The flavor inhaler according to any one of [1] to [5], wherein

the combustion type heat source comprises a protruding portion that protrudes from the distal end of the holder, and

the flavorant is carried on the protruding portion.

[7] The flavor inhaler according to [6], wherein

the protruding portion comprises a distal end surface, and

the flavorant is carried on the distal end surface.

[8] The flavor inhaler according to [7], wherein the protruding portion comprises an outer peripheral surface adjacent to the distal end surface and a second flavorant carried on the outer peripheral surface.

[9] The flavor inhaler according to [8], wherein the second flavorant is a same as the flavorant.

[10] The flavor inhaler according to [8], wherein the second flavorant is different from the flavorant.

[11] The flavor inhaler according to any one of [8] to [10], wherein the outer peripheral surface comprises an annular carrier that carrier the flavorant.

[12] The flavor inhaler according to [6], wherein the protruding portion comprises an outer peripheral surface, and the flavorant is carried on the outer peripheral surface.

[13] The flavor inhaler according to [6], wherein

the protruding portion comprises a distal end surface, and an outer peripheral surface adjacent to the distal end surface,

the combustion type heat source comprises:

a ventilation path that supplies air into the holder; and

grooves that are recessed from at least one of the distal end surface and the outer peripheral surface, provided in the protruding portion, and communicate with the ventilation path, and

the flavorant is carried on the grooves.

[14] The flavor inhaler according to [13], wherein the flavorant is carried on the distal end surface.

[15] The flavor inhaler according to [13] or [14], wherein the protruding portion comprises a second flavorant carried on the outer peripheral surface.

[16] The flavor inhaler according to [15], wherein the second flavorant is a same as the flavorant.

[17] The flavor inhaler according to [15], wherein the second flavorant is different from the flavorant.

[18] The flavor inhaler according to any one of [15] to [17], wherein the outer peripheral surface comprises an annular carrier that carries the second flavor.

[19] The flavor inhaler according to any one of [13] to [18], wherein the ventilation path carries a third flavorant.

[20] The flavor inhaler according to [19], wherein the third flavorant is a same as the flavorant.

[21] The flavor inhaler according to [19], wherein the third flavorant is different from the flavorant.

[22] The flavor inhaler according to any one of [1] to [21], wherein the flavorant contains at least one selected from the group consisting of anethole, 2-pinene, β-citronellol, linalyl acetate, limonene, anisaldehyde, 4-terpineol, 2-β-pinene, jasmone, sabinene, linalool, 1,8-cineole, phenethyl alcohol, and myristicin.

[23] The flavor inhaler according to any one of [8] to [11] and [15] to [18], wherein the second flavorant contains at least one selected from the group consisting of anethole, 2-pinene, β-citronellol, linalyl acetate, limonene, anisaldehyde, 4-terpineol, 2-β-pinene, jasmone, sabinene, linalool, 1,8-cineole, phenethyl alcohol, and myristicin.

[24] The flavor inhaler according to any one of [19] to [21], wherein the third flavorant contains at least one selected from the group consisting of anethole, 2-pinene, β-citronellol, linalyl acetate, limonene, anisaldehyde, 4-terpineol, 2-β-pinene, jasmone, sabinene, linalool, 1,8-cineole, phenethyl alcohol, and myristicin.

[24] The flavor inhaler according to any one of [1] to [23], wherein the combustion type heat source has a cylindrical shape.

[25] The flavor inhaler according to any one of [1] to [24], wherein

the combustion type heat source comprises a distal end surface, a proximal end surface that faces the distal end surface, and an outer peripheral surface that connects the distal end surface and the proximal end surface, and

the distal end surface comprises a chamfered portion at a portion adjacent to the outer peripheral surface.

[26] The flavor inhaler according to any one of [1] to [25], wherein

the combustion type heat source comprises a protruding portion that protrudes from the distal end of the holder, and

the flavorant is not carried on the proximal end surface of the protruding portion facing the distal end surface of the protruding portion.

[27] The flavor inhaler according to any one of [1] to [26], further comprising a filter portion that is provided on the mouthpiece end side in the holder, and includes a flavorant capsule.

[28] The flavor inhaler according to [27], wherein at least one of menthol, an aldehyde type flavorant, and a monoterpene flavorant is encapsulated in the flavorant capsule.

[29] The flavor inhaler according to [27], wherein menthol is encapsulated in the flavorant capsule.

[30] The flavor inhaler according to any one of [1] to [29], wherein the holder is a paper cylinder.

[31] The flavor inhaler according to any one of [1] to [30], further comprising aluminum adhering to an inner side of the holder.

[32] The flavor inhaler according to any one of [1] to [31], wherein the flavor source is a tobacco raw material.

[33] The flavor inhaler according to any one of [1] to [32], further comprising a cup for accommodating the flavor source therein, wherein the cup is inserted into the holder in a direction opening toward the distal end side, and comprises openings at a bottom.

[34] The flavor inhaler according to [33], wherein the cup is made of metal or paper.

[35] A combustion type heat source that is provided at a distal end of a flavor inhaler, contains activated carbon, and carries a flavorant, the activated carbon having a BET specific surface area of 1300 m²/g or more.

[36] The combustion type heat source according to [35], wherein the activated carbon has a BET specific surface area of 1300 m²/g or more, and 2500 m²/g or less.

[37] The combustion type heat source according to [36], wherein the activated carbon has a BET specific surface area of 2000 m²/g or more, and 2500 m²/g or less.

[38] The combustion type heat source according to [37], wherein the activated carbon has a BET specific surface area of 2050 m²/g or more, and 2300 m²/g or less.

[39] The combustion-type heat source according to any one of [35] to [38], wherein the activated carbon has a concentration of 30 wt % or more, and 60 wt % or less.

[40] The combustion type heat source according to [39], wherein the activated carbon has a concentration of 30 wt % or more, and 45 wt % or less. 

1. A flavor inhaler, comprising: a tubular holder that extends from a mouthpiece end to a distal end; a flavor source that is held in the holder; and a combustion type heat source that is provided at the distal end, contains activated carbon, and carries a flavorant, the activated carbon having a BET specific surface area of 1300 m²/g or more, and 2500 m²/g or less.
 2. The flavor inhaler according to claim 1, wherein the activated carbon has a BET specific surface area of 2000 m²/g or more, and 2500 m²/g or less.
 3. The flavor inhaler according to claim 2, wherein the activated carbon has a BET specific surface area of 2050 m²/g or more, and 2300 m²/g or less.
 4. The flavor inhaler according to claim 1, wherein the activated carbon contained in the combustion type heat source has a concentration of 30 wt % or more, and 60 wt % or less.
 5. The flavor inhaler according to claim 4, wherein the activated carbon contained in the combustion type heat source has a concentration of 30 wt % or more, and 45 wt % or less.
 6. The flavor inhaler according to claim 1, wherein the combustion type heat source comprises a protruding portion that protrudes from the distal end of the holder, and the flavorant is carried on the protruding portion.
 7. The flavor inhaler according to claim 6, wherein the protruding portion comprises a distal end surface, and the flavorant is carried on the distal end face.
 8. The flavor inhaler according to claim 1, further comprising a filter portion that is provided on the mouthpiece end side in the holder, and includes a flavorant capsule.
 9. The flavor inhaler according to claim 8, wherein at least one of menthol, an aldehyde type flavorant, and a monoterpene flavorant is encapsulated in the flavorant capsule.
 10. A combustion type heat source that is provided at a distal end of a flavor inhaler, contains activated carbon, and carries a flavorant, the activated carbon having a BET specific surface area of 1300 m²/g or more. 